Taste - mild, stalks are slightly salty like celery
Cooking techniques - Best when cooked but can be eaten raw. Cook the stalks like asparagus and the leaves like spinach. Bake, braise, saute, blanch, steam. The stalks are wonderful pickled or fermented.
Storage - Wash, dry, chop and store in a container in the fridge. Or wrap leaves loosely with a damp paper towel and store in an unsealed plastic bag in the crisper. It will keep well for a few days to a week
Dish Ideas - Saute with garlic and lemon juice. Toss with pasta and sauce. Add to hearty stews. Bake into a frittata or cook with eggs.
